Thermal stabilization of glucose oxidase and glucoamylase by physical entrapment.
Physical entrapment was used as an approach to achieve thermal stabilization of enzymes. The t 1/2 values for the thermoinactivation of glucose oxidase and glucoamylase were increased several-fold by their entrapment in polyacrylamide gels. In polyacrylate gels the individual enzymes behaved differently, probably owing to microenvironmental effects arising by the polyelectrolyte nature of the carrier.
D000180:Acrylic Resins; D001234:Aspergillus niger / Q000378:metabolism; D004789:Enzyme Activation; D005782:Gels; D005087:Glucan 1,4-alpha-Glucosidase / Q000378:metabolism*; D005949:Glucose Oxidase / Q000378:metabolism*; D005959:Glucosidases / Q000378:metabolism*; D006207:Half-Life; D006358:Hot Temperature; D007700:Kinetics; D003904:Mitosporic Fungi / Q000378:metabolism; D011489:Protein Denaturation; D012233:Rhizopus / Q000378:metabolism
D000180:Acrylic Resins; D005782:Gels; C016680:polyacrylamide gels; D005949:Glucose Oxidase; D005959:Glucosidases; D005087:Glucan 1,4-alpha-Glucosidase